Springerle Cookies Recipe

For the past several years, we have had the good fortune to know Peggy Shannon, of Queen City Cookies.  Always a force to be reckoned with, and full of life and energy, Peggy has given us the gift of her good spirit. She has also given us the gift of delicious cookies.  Queen City Cookies began with a specialty in Springerle Cookies and has expanded into a delicious line of shortbread cookies and Schnecken. Early on, Peggy regaled us with the tales on how to make Springerle cookies. Here, she gives us her recipe:

Springerle Cookies Recipe

Springerle Cookies Ingredients

• 1/2 teaspoon baker’s ammonia (Hartshorn) or baking powder
• 2 tablespoons milk
• 6 large eggs, room temperature
• 6 cups powdered sugar (1 – 1 1/2 #)
• 1/2 cup unsalted butter, softened but not melted
• 1/2 teaspoon salt
• 1/2 teaspoon of anise (if substituting fruit flavored oils, use 3 teaspoons)
• 2 lb. box sifted cake flour (Swansdown or Softasilk)
• grated rind of orange or lemon – optional (enhances flavor of the
• traditional anise or the citrus flavors)
• more flour as needed

Springerle Cookies Instructions

• First you will need to dissolve hartshorn in milk and set aside.
• Next beat eggs until they are thick and lemon-colored (10-20 minutes).
• Slowly beat in the powdered sugar, and then added the softened butter to the mixture.
• Add the hartshorn and milk, salt, preferred flavoring, and grated rind of lemon or orange, if desired.
• Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the 2 lbs. of flour to make stiff dough (the dough will be very stiff at the end of this).
• Turn onto floured surface and knead in enough flour to make a good print without sticking.
• Follow general directions for imprinting and drying cookies.

• Bake on greased or baker’s parchment-lined cookie sheets at 255° to 325° till barely golden on the bottom, 10-15 minutes or more, depending on size of cookie.
• Store in airtight containers or in zipper bags in the freezer. They keep for months, and improve with age. Yield 3 to 12 dozen.